Baked Tilapia with Fresh Herbs

Looking for a light and simple tilapia dish, I flipped open one of the Everyday Food Magazines I have had for years but always forget to look at. Mayonnaise covered fish? Interesting. Calling for only a few ingredients that I already had on hand, I tossed it all together for a super quick meal.
It might sound strange at first, baking with mayo, but don't be scared. Think about it. If your using real Hellmans, which you should always be using, it's only eggs, oil, and vinegar. Nothing strange about using those ingredients to bake with, right?! Right. Good. In this recipe, I think the oil in the mayo helps trap in all of the fishes moisture, preventing it from drying out. It also acts as sort of a glue to hold all of your herbs in place. I'm sure I would have enjoyed this recipe just as it is, but I added a few shakes of crushed red pepper in addition to the parsley and dill...just for good measure. I add crushed red pepper to everything. I love that stuff.

To keep the meal nice and light I served this with Lemon Garlic Rice and some asparagus. I think asparagus. I can't remember now. Either way, it would go nicely with some roasted asparagus.

Anyways. I have a question for you guys. Has anyone tried any of the recipes I've made in Kacey's Kitchen? How'd it go? Enjoyable? Or not so much? Let me know. If you haven't made any yet, are there any recipes you want to try? Which ones? Or if nothing has suited your fancy, let me know what you would like to see here. Requests, questions, or just saying hello? Leave me a comment anytime!!!
Baked Tilapia with Fresh Herbs
Printable Recipe
by Everyday Food Magazine

• 4 skinless tilapia fillets
• coarse salt & ground pepper
• 3 tbsp light mayonnaise
• 1/2 cup finely chopped fresh parsley
• 2 tbsp finely chopped fresh dill
• lemon wedges, for serving

1. Preheat oven to 375degrees. Place fillets on a rimmed backing sheet, flat side down. Season generously with salt and pepper.
2. Divide mayonnaise evenly over top of fillets using a butter knife, spread, coating evenly.
3. Sprinkle fish with parsley and dill. Bake until opaque throughout, about 15 minutes. Serve with lemon wedges.